Knife Care

Most of my knives are made with carbon steel, which means that they can corrode/rust if not properly taken care of, but it’s not too hard to prevent it. I even provide protection against it when you buy one of my knives. (Knife Elixir)

Some simple precautions you can take to make sure that a carbon steel knife stays in good shape, would be wiping down the blade with a dry towel after cutting, not letting it sit in water, and wiping it down with a food safe oil before storage. A carbon steel knife will inevitably patina, or develop an array of colors across the blade. This patina helps protect against corrosion or rust. I personally thoroughly enjoy the individuality and life a knife takes on when it develops a one of a kind patina.

Edge upkeep: When a knife’s edge begins to roll over from use, simply strop the edge with a leather strop or ceramic honing rod. On kitchen knives I prefer a leather strop loaded with a bit of diamond paste or cbn compound. Another big thing to note on fine kitchen knives, the edge will last longer when used on a soft wood cutting board. Cutting boards to avoid when you can: plastic, bamboo, glass, or bare countertop. (If you are in a professional environment I know you have to use a NSF approved plastic board) just know that you need to maintain your edge more regularly.

PAY ATTENTION this part is crucial… Whatever you do, DO NOT PUT A KNIFE IN THE DISHWASHER.

It is terrible for a knife, the heat, pressure, steam are all awful for a blade, and wooden handle. To top it off, dishwasher detergent has an abrasive in it that wears away (dulls) the edge of the knife. (“Dishonor! Dishonor on your whole family! Dishonor on you, dishonor on your cow!”) -Mushu the dragon